This is a fantastic old fashioned carrot cake. The recipe doesn't need any changes, very moist, excellent flavor, perfect icing. The only thing I need to do next time is grate the carrots a little finer. And personally I like a three layered cake so I went with three round pans at 350 degrees for 30 minutes. Can't say enough, it turned out perfectly.

My husband and I love this recipe! We used the suggestions, cut the salt in half or to none. Also toned down the spicyness a bit. We had this dish over butter rice pilaf, great combo.
I'm a picky eater and he's loves a variety of quality/exotic foods and this worked for both of us! We've made it 3 times in 2 months.

My husband and I were very excited to try this recipe, but felt it just wasn't the taste we were looking for. Good, but not great. The recipe and directions were very well written. Thing only thing we changed was the peas, we substituted edamame instead. Just not a keeper for us.